Louis and the Lobster Boil


When the local supermarket has a screaming deal on fresh lobsters, two words come to mind.

Lobster. Boil.

Believe it or not, we used to throw an annual lobster boil shindig at our house complete with invitations and wine sponsors {we know attorneys}. Did I mention we live in the Midwest? There is land as far as the eye can see. A lobster boil is kind of a big deal in these neck of the woods. I digress…then kids took over our lives as they so wonderfully do. Our party fell overboard the past couple years and so you see, it was time for a {mini} come back.


boiling lobsters and spice infusion

 

lobster-boil

Meet Louis the lobster, the come-back crustacean. He and five of his cronies paid a visit to our home this past Saturday. Naturally, we became friends throughout the day but when dinner rolled around, the camaraderie took a deceptive turn. The time came for Louis to dive into the hot tub and before that fatal plunge, I may have heard “Et tu, Brute?”.

Did you know that boiling lobsters is merely a practice in spice infusion? It is the epitome of simple and splendid dining. In addition to lobsters, tack on a couple of fresh salads, roasted potatoes, Pinot Grigio and a table full of friends. It is the making of a noble feast.

lobster boil instructions
  1. Fill a large stock pot with enough water to submerge lobsters.
  2. Add a crab boil seasoning pouch (such as Old Bay or Zataran’s) to the water. Cover the pot with a lid and bring water to a boil.
  3. When water has reached a rolling boil, submerge lobsters in water.
  4. Bring pot back to a boil and then continue to boil lobsters for seven more minutes.

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